EGGPLANT STIR FRY

     Eggplant/Brinjal/Aubergine, a versatile vegetable with rich meaty texture suits well in any dish you add.  Eggplant cubes are stir-fried on a very low flame along with fragrant spices until you get the perfectly roasted eggplants.  This is a No Onion- No Garlic recipe and this Eggplant/Brinjal stir fry is not mushy too.  This is a simple and easy Eggplant/Brinjal Stir-fry prepared with less oil.
     This Eggplant/Brinjal Stir-fry goes well with both Roti and Rice, especially it is compatible with Curd Rice. This Spicy Stir Fry can be served this along with Rice & Sambar/Rasam/Curry too.   Whenever I make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham, most frequented side dish would be Crispy and Spicy Potato Fries. These Eggplant/Brinjal Stir Fry also goes hand in hand to spice up the menu.
      


Cuisine : South Indian
Course : Side dish
Spice Level : Moderate - High
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

 Eggplant/Brinjal - 3-4 Nos.(Long Variety)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Garam Masala / Kitchen King Masala - 1 Tspn
Cumin Powder - 1/2 Tspn
Oil - 2 Tbspn
Salt - To Taste.

METHOD :

• Wash and cut Eggplant/Brinjal into cubes.
• Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
• Heat Oil in a Non-stick Pan.  Let the oil fume.
• Reduce the flame to a low level and allow it to cool down for few minutes.
• Add the Eggplant/Brinjal cubes to the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium flame until Eggplant/Brinjal cubes are cooked, stirring occasionally.
• Once the Eggplant/Brinjal are cooked, add Turmeric Powder, Red Chilli Powder, Garam Masala/Kitchen King Masala and Cumin Powder and give a quick stir.
• Toss them up well until all the Eggplant/Brinjal cubes are coated well with the spices.
• Allow it to fry on a low flame until Eggplant/Brinjal turn slightly crispy and the spices turn fragrant.
• Serve hot with any rice type of dish.

NOTES :

• At high temperature, volatile compounds, such as free fatty acids, and short-chain degradation products of oxidation come up from the oil, so allow it to fume up.  
• If the vegetable stick to the bottom of the pan, then add some more oil.
• Sprinkling salt to the vegetable immediately when you toss them into oil, can help avoid the vegetable sticking to the pan.( To an extent)
• Adjust the amount of spiciness to your preference.
• Any variety of Eggplant/Brinjal/Aubergine can be used for the recipe.
• Can prepare the same recipe with Okra/Ladies Finger, Potatoes etc.,